Lentil and wild rabbit soup

Name: Lentil and wild rabbit soup
Yield: Serves 6-8
Ingredients: 1 onion, peeled and halved; 125 ml port; 1 large fresh bouquet garni of parsley, thyme and bay leaf; 2 carrots, peeled and halved; 2 juniper berries, bruised; salt and freshly ground black pepper; 5-6 black peppercorns; 2 celery sticks, trimmed and halved; 1 garlic clove, peeled and halved; about 1.5 litres chicken stock; 200 g dried Puy lentils, rinsed; 125 ml full-bodied red wine; 1 wild rabbit, jointed

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Wild rabbit and lentils have a natural affinity. This is a hearty soup with an earthy flavour. Serve it with croutons or toasted bread.

Ingredients

1 wild rabbit, jointed
2 carrots, peeled and halved
1 onion, peeled and halved

Gluten-free
Winter
Soup

Method

Put the rabbit and vegetables in a large pot and cover generously with chicken stock. Bring to the boil, skimming off any scum. Add the garlic, juniper berries, peppercorns and bouquet garni. Reduce the heat and simmer for 30 minutes.

Lift out the rabbit joints and set aside to cool slightly. Strain the stock and return to the pan. Bring back to the boil. Add the lentils and simmer for